Piedmontese Risotto

This recipe reflects an earlier style of making risotto – as it would have been made in my ancestor’s Ludovico’s time – before the habit of toasting the rice grains in the soffritto (gently sautéed chopped onion and other vegetables) was introduced. It is meant to be quite soupy and wet, and should therefore be served in deep soup plates or bowls. Preferably use carnaroli rice, which is from the Piedmont region.